Page 18 - By His Hands We Shall Be Fed Test 2

Soups & Salads

WATERGATE SALAD

Jean Carver

1 bx. Pistachio instant pudding 1/2 C. chopped nuts

and pie mix 1 8-oz. ctn. Cool Whip

1 20-oz. can crushed pineapple, 1 1/2 C. mini-marshmallows

undrained 1 C. coconut

Mix pudding and crushed pineapple. Add remaining ingredients. Mix well and chill.

APRICOT FLUFF
Tenna Powell

1 pkg. Apricot Jell-O Cottage cheese

1 C. orange juice Mayonnaise

1 C. buttermilk

Dissolve Jell-O with hot orange juice. Let cool slightly and add buttermilk.

Delicious and pretty, topped with cottage cheese and mayonnaise.

APRICOT SALAD

Rhonda Lewis

2 3-oz. pkg. apricot Jell-O 2 sm. Jars apricot baby food

1 20-oz. can crushed pineapple 2/3 C. sugar

(not drained) 2/3 C. water

1 14-oz. can Eagle Brand milk 1 1/2 C chopped nuts
1 8-oz pkg. cream cheese,

softened

Combine Jell-O, sugar and water in saucepan, bring to boil and stir until sugar and

Jell-O are dissolved. Remove from heat and stir in fruit. Set aside to cool. Combine

condensed milk and cream cheese and beat until smooth. Stir in Jell-O mixture; add nuts.

Mix well. Pour into mold and chill.

CARROT SALAD

Tenna Powell

1 1/2 C grated carrots 1 C. small marshmallows

1 C. raisins 1/2 C. sugar
1 sm. can crushed pineapple, 1/2 C. mayonnaise

drained

Mix and serve.